No Bake Triple Chocolate Cheesecake!

Okay this is the recipe I'm most proud of so far! It turned out great and looks amazing!

Ingredients

Clingfilm

7 inch springform deep cake tin

For the base

200g ginger biscuits

100g unsalted butter

For the filling

600g cream cheese

150g icing sugar (sifted)

2 tsp vanilla extract

300ml cold double cream

200g white chocolate

200g milk chocolate

For the toppings

100g 70% dark chocolate

Fresh strawberries

Fresh raspberries

Whipped cream

Dark chocolate chips

Method (Makes one large cheesecake)

1. Line your tin with clingfilm along the base and sides. I recommend doing this by placing two sheets of clingfilm overlapping, one north to south and one east to west.

2. Place your biscuits into a bag and bash with a rolling pin, or blend until they are a mixture of powder and small pieces.

3. Melt your butter in the microwave and pour into your biscuits. Mix until a slightly sticky base forms. Press this into your cake tin, making sure to reach the very edges of the tin and press it down with the end of a rolling pin, until level and compact. Place in the freezer to chill for 20 minutes.

4. While the base chills, we can move on to the filling. First place your cream cheese into a bowl and sift over your icing sugar. Then, using a wooden spoon, cream the two together until a smooth cream cheese frosting forms. At this point stir in your vanilla extract and leave to the side.

5. In another bowl, whisk your double cream until firm peaks form. Then bit by bit, fold the mixture into the cream cheese frosting, mixing until all of the double cream is combined and you have a thick batter.

6. Divide the mix between two bowls. To the first add your white chocolate, melted, bit by bit, stirring between each addition. It is important to do this slowly as otherwise the chocolate can seize and not combine, causing the mixture to become lumpy. To the other add your milk chocolate in the same manner. Place the milk chocolate bowl to the side for now.

7. Take out your base and spread your white chocolate cheesecake filling evenly across it, making sure to reach the edges. Your may need to remove some batter to get an even, smooth layer and this is okay. Chill in the freezer for another 30 minutes.

8. Repeat this step with the milk chocolate cheesecake mix.

9. After both layers have chilled, take your cheesecake out of the freezer and leave at room temperature for 5 minutes. Then melt your dark chocolate and pour over the top, spreading evenly to create a thin chocolate top to the cheesecake. Place back in the fridge for another 10 minutes to set the chocolate.

10. Decorate with whipped cream and fresh strawberries and raspberries, then sprinkle dark chocolate chips over the top. Store in the fridge and enjoy!

Signed A Shipwrecked Coffee Addict